FRENCH ONION SOUP WITH PARMESAN CROUTONS

Maggi Seasoning flavor enhancer is the “secret ingredient” for adding rich, savory umami flavor to this soup.

Makes 6 servings Total time: 2 hours

SWEAT:

3 lb. yellow onions, peeled and thinly sliced

2 Tbsp. minced garlic

5 Tbsp. olive oil, divided 1 tsp. sugar

Salt to taste ½ cup dry white wine

3 Tbsp. all-purpose flour

6 cups low-sodium beef broth

2 cups low-sodium chicken broth

3 sprigs thyme

1 dried bay leaf

1 Tbsp. Maggi Seasoning Black pepper to taste

TOSS:

6 cups cubed Italian baguette

¾ cup grated Parmesan, divided

6 oz. Gruyère, shredded

Sweat onions and garlic in 2 Tbsp. oil in a Dutch oven or pot, covered, over medium-low heat,

20 minutes. Add sugar and season with salt; continue cooking until onions caramelized, stirring often, about 40 minutes more.

Deglaze Dutch oven with wine, scraping up any brown bits. Increase heat to high; cook until wine nearly evaporated.

Stir in flour; cook 1 minute. Add beef broth, chicken broth, thyme, and bay leaf; simmer 20 minutes. Discard thyme sprigs and bay leaf. Stir in Maggi seasoning; season soup with salt and pepper.

Preheat oven to 375°. Line a baking sheet with parchment.

Toss bread cubes with remaining

3 Tbsp. olive oil and ¼ cup Parmesan; season with salt and pepper. Arrange bread cubes in a single layer on prepared baking sheet.

Bake bread cubes until golden,

15–20 minutes, flipping croutons halfway through, then cool.

Preheat broiler to high with rack

6 inches from element.

Divide soup among six broilersafe bowls; top with croutons, remaining ½ cup Parmesan, and Gruyère. Arrange bowls on a baking sheet

Broil soup until cheese is bubbly and begins to brown, 3–4 minutes. Per serving: 556 cal; 27g total fat (11g sat);

46mg chol; 906mg sodium; 44g carb

(5g fiber, 12g total sugars);

26g protein